FoodService Director | October 2012

Catering is a growing business for a number of foodservice operators. But with competition from outside companies getting stiffer, operators need to make sure their events are memorable enough to generate new business. This month, we offer five tips for d

Cover story

Research

Almost all respondents to our fourth Environmental Study (92%) have implemented some kind of environmentally friendly program. Converting used cooking oil to biofuel saw the largest jump in practice...

Ingredients

Under 30

In a very short time Nicole Lovely, assistant cafeteria manager II at the University of Georgia, in Athens, established herself as the Oglethore Dining Commons manager’s right-hand person, says J. Michael Floyd, associate vice president for auxiliar

Emily LaStarza, R.D., Regional Clinical Nutrition Manager for Morrison at White Horse Village in Newtown Square, Pa., is a person who is meticulous, detail-oriented and a stickler for doing things the right way because she understands that the benefit wil

Steal this idea

Between December and March I work with our wellness coordinator to offer wellness cooking demos for staff, visitors and patrons of the system. We focus on healthy cooking methods, like grilling and...

Our R.D.s conduct Healthy Choices Food Tours in our Bistro to assist our staff, family members and visitors in making informed food choices. The talks are tailored to our food stations; however, the...

Foodservice supervisors are the critical link between management, front-line staff and guests, but they are often overlooked in training or when we are soliciting input. We have a Supervisors&...

This year we featured a “Groundhog Day” movie trivia contest and served a traditional German meal to celebrate what was traditionally known as Candlemas Day, which was introduced...

Iced coffee is a popular seller in one of our retail units. Since it was so popular we started selling Iced Coffee Floats by adding local ice cream. The coffee is fair-trade certified and the ice...

When we deliver a tray to a room we put a magnetic reminder on the resident’s door. This serves as a prompt to anyone passing by that there is a tray to be picked up after meal service. The...

Since attending MenuDirections I’ve incorporated more of the 10 power foods that we learned about from Dr. James Painter. I denote each super food with a small heart for a healthy choice. I...

We wanted to ensure that all patients get the nourishment they need and the choices they want, so we started a more personalized menu ordering system. A diet tech meets with every patient and goes...

Our dining services team created a mobile Valentine’s Day kiosk. We included fresh-baked sweets, candies, fresh flowers, cards and other novelty items. The carts were pushed around campus...

To help our new students quickly understand how and where they can use their meal plan, we installed counter stickers indicating ways to pay, meal periods and meal equivalencies. I always print extra...

Confessions

Lisa Poggas, R.D., nutrition and environmental services director at Parker Adventist Hospital in Colorado, cherishes her Jaguar convertible, loves good cheese and wishes she were more artistically inclined.

Recipes

Five Questions

At Microsoft, in Redmond, Calif., there is a long tradition of bringing in local restaurants to offer more variety to its customers. The account is currently looking at bringing in local pizza...

Retail Experience

Health & Wellness

Going Green

Operations